A Mussel Soup

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Method

Get a pint of mussels, scald them and wash them clean, put them in a pan with three mutchkins of strong broth and a Mutchkin of their own liquor, a Bunch of